Preheat the oven to 180°C.
Cut six 20cm circles from the puff pastry.
Mix the sliced peaches and cream cheese together in a bowl.
Place the peach mixture onto one half of each pastry circle.
Sprinkle brown sugar over the filling and add the raspberries.
Fold the pastry over the filling to create semi-circles.
Brush the pastry edges with egg wash and press to seal.
Crimp the edges with a fork and glaze the tops with egg wash.
Bake on a large sheet for 12-15 minutes until golden-brown.
Boil caster sugar, water, and sherry in a pan until thickened to a syrup.
Drizzle the turnovers with sauce and serve with ice cream.